-
1
Cut the pork shoulder into 3-inch cubes, trimming off any gristle as you go but leaving all the fat.
-
2
Put the pork and the lard in a large, heavy pot over high heat.
-
3
As soon as the lard has melted, add just enough cold water to barely cover the pork.
-
4
Return to a boil and then reduce the heat to medium.
-
5
Add the salt, pepper, and bay leaves, and stirring regularly, simmer briskly for about 1 hour, until the water has evaporated and the pork is nearly tender.
-
6
Raise the heat to medium-high and add the milk.
-
7
Simmer for 5 minutes until the milk is almost completely reduced.
-
8
Pour in the cola.
-
9
Squeeze the orange halves over the meat and add the oranges to the pot, too.
-
10
Cook for 10 to 15 minutes, stirring often, until the meat is crispy and deep caramel brown.
-
11
Remove the orange halves and adjust the seasoning.
-
12
Spoon the carnitas and some escabeche, cabbage salad, and salsa into each tortilla.
-
13
In a medium bowl, combine the jalapenos and red onions with the dressing.
-
14
Let sit at room temperature for at least 10 minutes and up to 2 hours before serving.
-
15
Remove and discard the outer layers of the cabbage.
-
16
Cut the head in quarters, remove the core, and thinly slice the cabbage crosswise.
-
17
Peel the carrots and slice them 1/4 inch thick on the diagonal.
-
18
Cut the slices into matchsticks.
-
19
Slice the radishes into thin rounds.
-
20
Combine the vegetables with the dressing and let sit at room temperature for at least 10 minutes and up to 2 hours before serving.
